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Fresh Summer Panini

  • July 23, 2014
  • 10:30 am
Fresh Summer Panini

YIELD 4 servings

Ingredients

Marinated Olives:

1 (6-ounce) can ripe olives, whole
1 tablespoon olive oil
1 garlic clove, crushed
1 1/2 tablespoons balsamic vinegar
1/4 teaspoon red pepper flakes

Flatbread:

4 cups (32-ounces) warm water
2 tablespoons granulated sugar
2 packages or 1 scant tablespoon active dry yeast
10 cups all-purpose flour, plus extra for flouring work surface
2 tablespoons salt

Vegetables:

2 medium zucchini, cut lengthwise into 1/4-inch slices
3 green, red or yellow bell pepper, seeded and cut into large chunks
1 red onion, sliced 1/4-inch thick

Instructions

1. To prepare olives, combine all ingredients in a small bowl. Let stand at room temperature until ready to use in panini.

2. To prepare flatbread, combine all ingredients in a large bowl. Mix until dry ingredients are incorporated. Cover with a damp towel and set aside 2 hours.  If you’re making the dough to use later, remove the damp towel, lightly flour the surface of the dough and push it down with your hands, deflating the mix back to near its original volume. Seal container with a lid and store in your refrigerator up to 2 weeks.

3. When you’re ready to use the dough, heat grill. Lightly flour your hands, work surface and rolling pin. Pinch 4 (2- to 3-inch) balls of dough from the mix. Replace the lid and return the rest to the fridge. Place 1 dough ball on the work surface and pat into a flat disk. Use a rolling pin to roll to desired thickness and set aside on floured parchment or wax paper.  Repeat with remaining dough balls.

4. Use a pizza peel or flat cookie sheet to transfer the rounds to the grill. Cook 3 to 5 minutes, flip dough halfway through the cooking time, until the dough is cooked through and bubbly.

5. To prepare vegetables, place all vegetables in a large bowl. Toss with oil, salt and pepper. Place vegetables on grill grate and cook 3 to 5 minutes, flipping halfway through the cooking time, until vegetables are tender and slightly charred.

6. To assemble panini, olives and vegetables on top. Fold over bread and grill until thoroughly heated.

Photography by Mark Boughton. This recipe originally appeared as Fresh Summer Panini on relish.com.

For more panini recipes on relish.com, check out the following:

Grilled Veggie Panini

Baby Bella, Caramelized Onion and Swiss Panini

Chicken Panini with Greens and Roasted Red Peppers




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Relish

Offering more than 14,000 recipes plus features and DIYs on cooking, dining and entertaining, Relish.com celebrates America's love of food. We are all about honoring cooking traditions while exploring new trends and ideas, which is why millions of people turn to both Relish.com and Relish Magazine for special occasion recipes, quick and easy weeknight suppers and culinary adventures. You can find Relish on Pinterest , Facebook and Twitter.

65 comments

+ add your own
12:45AM PDT on Oct 5, 2014

Thank you!

9:52AM PDT on Sep 7, 2014

This looks so good!

3:10AM PDT on Aug 3, 2014

Forwarded to those who need or want it and will appreciate it, thanks for posting

10:58AM PDT on Aug 1, 2014

My favorite ingredients - olives, pepper... Awesome recipe, thanks for posting!

6:22AM PDT on Aug 1, 2014

Thank you for sharing!

4:38AM PDT on Jul 30, 2014

We make grilled flat bread on a regular basis. It was really nice when I had a Jenn-aire stove with grill, but now we grill our bread on the BBQ. We also regularly grill vegetables. The recipe above sounds really good.

8:01AM PDT on Jul 25, 2014

thanks

6:30AM PDT on Jul 25, 2014

Thank you

4:37AM PDT on Jul 25, 2014

Thank you! :))

3:18AM PDT on Jul 25, 2014

Thanks for the article!

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